Had a Negroni at a hip local eatery last night ... does that count? I don't really get the idea of planning a special weekend bottle, though. It seems to imply that we can't open an interesting wine any evening of the week.

Last time I went to Alsace, in august, I noticed some producers have in their wine list, usually in the cheap side, a label of Auxerrois elevé en barriques. I never realized before. I bought one from Martin Schaetzel and is in the fridge for tonight.

Today is cakeday at our house (not me!) and birthday girl wants grilled lambchops with a 2009 Cab Franc from Robert Sinskey. There will be other wines around as well. Dessert is cardamom creme brûlée and I have yet to pick out a matching wine for it. May not have a Sauternes to match it but may have a late harvest Roussanne lurking somewhere

Oh, smells good from here, Shaji!I ended up with a Forchini "Papa Nonno" to go with my freshly made spaghetti sauce tonight. I'll have something else with the veal chop tomorrow, and slurp up the rest of them over the week."Papa Nonno" is a wine that's made to imitate an old California-style field blend Zin combined with a Chianti blend. It contains Zin, Cariganan, Syrah (and another red that escapes me) and about 10% of white grapes. It's a go-to spaghetti wine! The '11 is fresh and tart, yet does show its Zin ancestry. Dunno what I'll grab tomorrow.

John Treder wrote:"Papa Nonno" is a wine that's made to imitate an old California-style field blend Zin combined with a Chianti blend. It contains Zin, Cariganan, Syrah (and another red that escapes me) and about 10% of white grapes. It's a go-to spaghetti wine! The '11 is fresh and tart, yet does show its Zin ancestry. Dunno what I'll grab tomorrow.

I have had the Papa Nonno from Jim Forchini many many moons ago! I remember it being juicy, fresh and with great acidity. He owns some great property on Dry Creek and Russian River. Nice guy too.

I totally agree, Shaji. I bought a bottle of the '10 BeauSierra (named for Jim's kids), because I was impressed - and a Bordeaux blend in California is sadly rarely impressive. Sierra graduated from Davis in Jule with a degree in enology. Amazing the things you learn in a tasting room!

I'm thinking about what cocktails I'm going to make for my little project. I've been putting off the tiki drinks as they require elaborate ingredients. One requires "Don's mix", which itself contains a separate cinnamon infusion. It's the Inception of cocktails. Maybe I will make time this weekend.

Had a glass of the `11 Badenhorst Secateurs at local winebar. Seems to me that SA is going from strength to strength these days. Dark garnet,nose of tart red and dark fruit. Cherry, soft tannins quite savory, medium bodied, blend of 4/5 varietals.